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1
Put a large pot over medium heat and add 2 tablespoons of the oil.
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2
When the oil is shimmering, add the carrot and celery.
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3
Cook and stir until the vegetables soften a bit, 3 to 4 minutes.
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4
Add the lentils, bay leaf, curry powder, curry paste, and cumin and cook until the lentils are coated and the spices are fragrant, 2 to 3 minutes.
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5
Add 1 quart water, increase the heat to high, and bring to a boil.
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6
Reduce the heat to low, cover, and simmer until the lentils are tender and the water is absorbed, 20 to 30 minutes.
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7
Set a large skillet over medium-high heat and add the remaining 2 tablespoons oil.
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8
When the oil is shimmering, add the onion.
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9
Cook, stirring occasionally, until the onion is soft and caramelized, 8 to 10 minutes.
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10
Season with salt and pepper.
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11
Reduce the heat to medium, add the honey, and cook until the onion is brown and sticky, 2 to 3 minutes.
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12
Add the vinegar and kale.
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13
Fold the kale over so it comes in contact with the bottom of the pan and wilts, 2 to 3 minutes; the kale will not be fully cooked at this point.
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14
Mix the kale mixture into the lentils.
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15
Simmer over low heat until the stew is thick, 5 to 8 minutes.
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16
Serve the lentil stew in bowls, garnishing each with a dollop of yogurt, some cashews, and a few cilantro leaves.
